Chef de Partie

• Assist the Junior Sous Chef in performing his duties and acts as Junior Sous Chef in his absence
• Establish high levels operational standards in F&B in line with international standards
• Enforce tools and equipment are handled and maintained properly
• Ensures standard of food quality and safety at all times during active walks per shift
• Accountability for the F&B operations
• Looking continuously for ways to improve the quality and service
• Follow HACCP and local Hygiene laws at all times

• At least 4 years cooking experience in fine dining environment
• Responsibility for work results
• Knowledge of Mediterranean cuisine (Italian cuisine in particular) - a strong asset
• Fluent in English
• Knowledge of Food Safety and HACCP
• Demonstrated ability to interact with customers, colleagues and third parties that reflects highly on the hotel, the brand and the Company
• Flexibility - ability to work AM/PM shifts, weekends, public holidays, split shifts etc.
• Good personal & professional references
• Current work authorization in the country of Czech Republic or EU Passport

Knowledge of Mediterranean cuisine (Italian cuisine in particular)

• Competitive remuneration
• Excellent Training and Development opportunities
• Complimentary or/and attractive employee rates at Four Seasons Hotels worldwide
• Complimentary Employee Meals and laundry/dry cleaning
• Employee benefit cafeteria system